Tropical Candy Crunch Cups

No-bake yogurt cups studded with bulk candy: Skittles Gummies Original, Red Raspberries Candy, and Efrutti Smoothies Tropical Breeze for a bright, grab-and-go treat.

Prep 15 min · Total 15 min · Serves 12 · Beginner

Ingredients

• 2 cups Rolled oats (old-fashioned oats, toasted lightly for 5 minutes at 350°F to add crunch)
• 1 cup Sliced almonds (or your favorite chopped nuts)
• 1/2 cup Shredded coconut (unsweetened if possible)
• 1/2 cup Natural peanut butter (smooth; optional substitute with almond butter)
• 1/3 cup Honey (or maple syrup for strict vegans)
• 1 tsp Vanilla extract
• 1 cup Plain Greek yogurt (full-fat for creamier cups (use non-dairy if needed))
• 1/2 cup Skittles Gummies Original (coarsely chopped to mix in)
• 1/2 cup Red Raspberries Candy (coarsely chopped to mix in)
• 1/2 cup Efrutti Smoothies Tropical Breeze (coarsely chopped to mix in)
• 1 dash Pinch (salt (optional, enhances candy flavors))

Instructions

1. Toast oats in a sheet pan at 350°F (175°C) for 6 minutes, then cool. (6 min)
2. Stir almonds and shredded coconut into the cooled oats and set aside.
3. Whisk peanut butter, honey, vanilla, and a pinch of salt until smooth. (2 min)
4. Fold yogurt into the peanut butter mixture to create a creamy binder. (1 min)
5. Toss the oat/nut mix with the binder to form a cohesive spreadable crumb. If too dry, add 1–2 tablespoons water or yogurt. (2 min)
6. Press the mixture into a lined muffin tin to form 12 cups. Refrigerate 1–2 hours until set, then top with chopped Skittles, Red Raspberries Candy, and Efrutti Tropical Breeze pieces. (180 min)

Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.